Chicken with Watercress Sauce and Rosemary Potatoes

Name: Chicken with Watercress Sauce and Rosemary Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 900 g (2lb) Maris Piper potatoes, peeled and cut into 2.5cm (1in) cubes; Olive oil spray; 4 g whole garlic cloves, in skins; 4 rosemary sprigs; 4 skinless chicken breasts; 200 mL (7fl oz) hot chicken stock; 4 tbsp. half-fat crème fraîche; 1 tsp. dijon mustard; Juice of 1/2 lemon; 50 g (2oz) watercress, roughly chopped

Watercress adds a zing to this creamy sauce (but still low fat- we promise!)

By The GH Kitchen TeamPublished: 17 June 2010

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

900 g (2lb) Maris Piper potatoes, peeled and cut into 2.5cm (1in) cubes
Olive oil spray
4 g whole garlic cloves, in skins
4 rosemary sprigs
4 skinless chicken breasts
200 ml (7fl oz) hot chicken stock
4 Tbsp. half-fat crème fraîche
1 tsp. dijon mustard
Juice of 1/2 lemon
50 g (2oz) watercress, roughly chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Boil potatoes in a pan of salted water for 5min. Drain; steam dry in a colander for 2min.
2. Step 2
  Tip potatoes into a roasting tin; spray with oil. Scatter over garlic and three rosemary sprigs. Roast for 30-35min, turning often, until golden. Finely chop remaining rosemary leaves. Sprinkle over potatoes.
3. Step 3
  Meanwhile, put chicken on a board, cover with clingfilm and flatten with a rolling pin to a 1cm (½in) thickness. Heat a griddle pan until hot. Spritz chicken with oil on both sides. Season. Griddle for 8-10min, turning once, until cooked. Set aside, cover loosely with foil and keep warm.
4. Step 4
  Add a little water to hot pan, stir to dissolve any sticky bits, then pour into a small pan with stock. Bubble for 1-2min until reduced slightly. Remove from heat; add crème fraîche, mustard and lemon juice. Season, then add watercress to wilt. Drizzle sauce over chicken and serve with the potatoes.

Per Serving:

Calories: 367
Total carbs: 41 g
Sugars: 2 g
Total fat: 5 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time